I've been spotted!
Okay, so I got the yogurt cheese made. I tried seasoning it with fresh sage & black pepper, but it seems too bitter. A bit of salt helped -- not enough, though. So now I'm wondering, what have you found that seasons yogurt cheese well? (I was thinking of a sweet version -- honey and raspberries, maybe -- but I'd like an herb/garlic/savory option too. Thanks!
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Republicans for Voldemort
I usually buy Knorr vegetable soup mixes and use that. You need to let it sit for a while to soften it all up (the dried veggies, that is) but's wonderful on bagels. A little mix goes a long way, by the way.
You might want to post food questions like this on the Good Food board. It sees A LOT more traffic, and you might get more ideas!
"Is ice hockey hard? I don't know, you tell me. We need to have the strength and power of a football player, the stamina of a marathon runner and the concentration of a brain surgeon. But, we need to put all this together while moving at high speeds on a cold and slippery surface while 5 other guys use clubs to try and kill us. Oh, yeah, did I mention that this whole time we're standing on blades 1/8 of an inch thick. Is ice hockey hard? I don't know, you tell me. Next question."
I've been spotted!
Good point -- thanks!
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Julia and Ben's mommy
Tamawrite, this is the recipe I use. The worcestershire sauce really adds to it! Also, I think that seasoning it before you press out the whey can help to mellow the flavor a bit... admittedly, it means that some of the flavor seeps out, but I think that it keeps it from tasting as "sharp," ya know? I had to add what seemed like a lot of salt at the time to get the flavor I wanted. Oh, and it took me longer than 12 hours to get the right consistency, but it sounds like you've already gotten that part figured out.
Herb Spread
Recipe by Alton Brown
1 tablespoon plus 2 teaspoons roasted, mashed garlic (about 12 cloves)
1 tablespoon plus 2 teaspoons picked and finely chopped thyme
2 1/4 teaspoons fresh squeezed lemon juice
1 quart plain yogurt
1/2 teaspoon Worcestershire sauce
Salt and pepper
(For an alternative replace the lemon, garlic and thyme with 1 1/2 teaspoons cumin and 2 tablespoons chopped parsley)
In a mixing bowl, add garlic, thyme, and lemon juice to the yogurt and mix well. Place mixture in cheesecloth, set over a colander, set over a bowl and place in refrigerator for 12 hours.
Discard liquid and place remaining yogurt in bowl. Add salt and pepper, to taste.
Yield: 1 cup
Prep Time: 15 minutes
Difficulty: Easy
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Try whirling it in the food processor with sundried tomatoes (rehydrated) and some fresh basil.
I've been spotted!
Mmmm, now we're talkin'. I'll try both your recipes =)
Blogging about Barb horses at Hidden Content and about the simple pleasures of less urban living at Hidden Content . Saddle up and come along for the ride!
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